Introduction
When the air turns crisp and cozy meals call your name, this butternut squash and sage lasagna is exactly what you need. With layers of roasted butternut squash, creamy ricotta, savory Parmesan, and the fragrant touch of sage, this lasagna captures the very essence of fall and winter comfort food. Whether you’re hosting a gathering or simply craving a hearty vegetarian dinner, this dish is sure to impress.
Why You’ll Love This Recipe
First and foremost, the natural sweetness of roasted butternut squash pairs beautifully with the earthy, aromatic flavor of fresh sage. Additionally, the creamy layers of cheese and tender pasta sheets create a luxurious texture that’s both satisfying and elegant. Plus, this lasagna is vegetarian-friendly, making it a versatile choice for family dinners and holiday tables alike.
Recipe Origins
While lasagna traditionally leans on rich tomato-based sauces, this butternut squash and sage lasagna highlights seasonal produce and herbaceous notes. Inspired by Northern Italian flavors where squash and sage are beloved ingredients, it transforms classic lasagna into a warm, rustic masterpiece perfect for cozy evenings.
Nutrition Information
Calories: Approximately 490 per serving
Fat: 27g
Carbohydrates: 35g
Protein: 22g
Quick Facts
Preparation Time: 30 min
Cooking Time: 45 min
Total Time: 1 hr 15 min
Servings: 8
Difficulty: ⭐⭐
Storage and Reheating Tips
Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, bake covered at 350°F for about 20 minutes, or microwave individual slices for 2-3 minutes until heated through. You can also freeze assembled but unbaked lasagna for up to 2 months.
Serving Suggestions
This butternut squash and sage lasagna pairs beautifully with a simple arugula salad drizzled with balsamic vinaigrette. For a complete fall feast, serve alongside roasted Brussels sprouts or a spiced apple cider cocktail.
Common Mistakes
Skipping the roasting step: Roasting enhances the squash’s sweetness and depth—don’t skip it.
Using dry noodles: Make sure noodles are fully cooked and pliable to prevent cracking.
Under-seasoning the cheese mixture: A pinch more salt and sage really brings out the flavors.
Recipe Variations
Vegan Version: Replace ricotta and mozzarella with plant-based alternatives and use vegan béchamel sauce.
Gluten-Free Version: Swap traditional lasagna noodles for gluten-free lasagna sheets.
Nutty Version: Add a layer of toasted walnuts for extra texture and earthy flavor.
Frequently Asked Questions
Can I use pre-cubed butternut squash?
Yes! It saves prep time, but make sure the cubes are evenly sized for consistent roasting.
Can I make it ahead?
Absolutely! Assemble the lasagna up to a day in advance, refrigerate, and bake when ready.
What can I substitute for sage?
Fresh thyme or rosemary make excellent alternatives if sage isn’t available.
Ingredients
- 1 medium butternut squash (about 2 ½ pounds), peeled and cubed
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 12 lasagna noodles
- 2 cups ricotta cheese
- 1 egg
- ½ cup grated Parmesan cheese
- 1 ½ cups shredded mozzarella cheese
- 8-10 fresh sage leaves, finely chopped
- 2 cups béchamel sauce (homemade or store-bought)
Instructions
1- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2- Toss the cubed butternut squash with olive oil, salt, and pepper. Spread in a single layer on the baking sheet.
3- Roast for 25 to 30 minutes, stirring halfway through, until tender and slightly caramelized. Set aside.
4- Meanwhile, bring a large pot of salted water to a boil. Cook lasagna noodles according to package instructions until al dente. Drain and set aside.
5- In a mixing bowl, combine ricotta cheese, egg, Parmesan cheese, and chopped sage. Stir until smooth and set aside.
6- Lightly grease a 9×13-inch baking dish. Spread a thin layer of béchamel sauce on the bottom.
7- Layer 3 lasagna noodles over the sauce.
8- Spread ⅓ of the ricotta mixture over the noodles, followed by ⅓ of the roasted butternut squash.
9- Drizzle with béchamel sauce and sprinkle with a handful of mozzarella cheese.
10- Repeat the layers two more times: noodles, ricotta, squash, béchamel, mozzarella.
11- Finish with a final layer of noodles, béchamel sauce, and a generous topping of mozzarella and Parmesan.
12- Cover the dish with foil and bake for 25 minutes.
13- Remove the foil and bake for an additional 10-15 minutes, or until the top is golden and bubbly.
14- Let the lasagna rest for 10 minutes before slicing and serving.
